Pork, Sage and Onion Stuffing Balls

Pork, Sage and Onion Stuffing Balls

These pork sage and onion stuffing balls are just the best stuffing recipe to go with a roast chicken or turkey dinner. They're perfect with a Sunday roast or Christmas dinner!

Course Main Course, Side Dish

Cuisine British

Prep Time 10

Cook Time 30

Servings

Calories 97kcal

Author Corina Blum

Ingredients

2 slices white bread a few days old so a bit dry
500 g pork minced
1 onion diced
1 egg beaten
2 teaspoon dried sage
Pinch salt
Pinch black pepper

Metric - US Customary

Instructions

Preheat the oven to 200°c (180°C fan)
Put the bread in a food processor to make breadcrumbs.
Mix all the ingredients together with your hands and form into balls. Put in the fridge to rest for half an hour or until the next day.
If you're cooking a roast, put the stuffing balls in the roasting tin about half an hour before the end of the cooking time. Turn over after 15 minutes.
If the stuffing needs longer than the roast, return the stuffing to the oven after you've put the meat onto a different plate to rest.

Video

Notes

Nutritional information is approximate and a guideline onl.

Nutrition

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